Almond Flour Thumbprint Cookies
Almond Flour Thumbprint Cookies that are gluten-free but 100% delicious! These cookies are rich and biscuity like traditional shortbread but without flour. Mix and match your jam with strawberry, raspberry, or apricot.
Ingredients
Yield: 1 dozen Time: 20-25 minutes
Almond Flour Thumbprint Cookies
- 2 heaping cups almond flour
- 1/4 cup coconut oil or vegan butter, melted
- 2 Tbs agave nectar or maple syrup
- 1/2 tsp baking soda
- 1 tsp almond extract
- 1 tsp vanilla extract
- ~1/4 cup jam
Directions
- Preheat the oven to 350ºF and line two cookie sheets with parchment paper
- In a large bowl, mix together the melted butter or oil, sweetener, baking soda, extracts, and almond flour. Save the jam for the end.
- Using a stand mixer or hand mixer (or by hand), blend together the ingredients well until it forms a big dough ball.
- Then, roll out 12 balls of equal size from the dough and place them on the cookie sheets.
- Using your thumb or the back of a spoon, press in the middle of the cookie ball. You may have to press together the edges of the cookie to prevent breaking in the middle, but the cookie will hold together while baking.
- Once all your cookies have thumbprints, scoop about 1 Tbs of jam into the thumbprint of each cookie.
- Place the cookies in the oven and bake for 10-13 minutes or until they are a light golden brown.
- Allow the cookies to cool before serving. Store leftovers in the refrigerator for up to 3-4 days and warm them in the microwave or toaster oven for a few seconds before enjoying them again.
Nutrition Information
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